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Papaya16

Uncrating new Ultimate 23 and 1st cook!

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Knowing I’d be leaving on Saturday July 7 for vacation at Deep Creek Lake in western Maryland, I was very happy to get my delivery on Thursday July 5th, just in time to uncrate and set up my new pride and joy.

I didn’t realize just how big it really was and how much 500+ lbs was to handle until actually doing it.

Fortunately for me Dennis was quick to point out the leapfrog plywood method to roll the grill across my lawn and having read others’ descriptions of the whole uncrating and setup process on the forum, it was accomplished in relatively short order thanks to the help of 3 friends.

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I had an 8 lb Boston butt that I’d rubbed the night before and it was time to see what I could do.

I had a “false start”.  Let me explain.

After the initial lighting and closing the lid the grate temp peaked at 120f and then slowly dropped to 115. I was puzzled and opened the lid, removed the grates, the diffuser, and charcoal basket to discover the fire had gone out because I had failed to remove a piece of plastic film directly below the firebox which was blocking the lower air  intake.

:oops: My friends were unimpressed with my fire building skills lol.

I restarted the fire around 9:30 pm, got the temp up to 235F and cooked that butt over night and got the IT up to 203F around 11:30 am the next morning. I wrapped it in foil and put it in a cooler for another 2 hours til my friends could come back for their sandwich rewards. 

:) The guys WERE impressed with the lunch, which included some pickled red onions, homemade North Carolina pig pickin sauce and (optional) KC style sauce and some homemade Asian slaw.

All in all, a fantastic start to a future of fun and delicious BBQ’n!

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